Effects of Quinoa Powder Addition on the Quality and in Vitro Digestive Characteristics of Alkaline Noodles

To improve the nutritional value of alkali noodles, different proportions (0%, 4%, 8%, 12% and 16%) of quinoa powder were added to wheat flour to investigate the effects of quinoa powder addition on color, textural properties, cooking characteristics, sensory and in vitro digestive characteristics of alkali noodles. The results showed that with the increase of quinoa flour content, the brightness of alkaline noodles decreased, and the color gradually leant towards red and yellow. The tensile length and strength firstly increased and then decreased, reaching their maximum at 4%, which were 60.63 mm and 24.76 g, respectively. However, the hardness, chewiness, and adhesion showed a trend of firstly decreasing and then increasing. The water absorption rate of dry matter gradually decreased, while the cooking loss rate gradually increased. With the increase of quinoa flour content, the starch digestion rate of alkaline noodles gradually slowed down, and the content of resistant starch relatively increased. When the addition amount was 16%, the content of resistant starch was the highest, reaching 59.51%. The sensory score gradually decreased, and when the amount of quinoa added was 16%, the lowest sensory evaluation score was 79.41 points. Taking all factors into consideration, alkaline noodles with quinoa powder added between 4% and 8% had better quality. This study can provide a certain research foundation for the development of quinoa alkaloid noodles and broaden the application of quinoa in the food industry.